Tahini Tofu & Beetroot Bowl

• Tofu(400 g)
• Beetroot(4)
• Quinoa(200 g)
• Arugula(80 g)
• Cucumber(1)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Olive oil(4 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Paprika(1 tsp)
• Tahini(4 tbsp)
• Lemon(1)
• Dijon Mustard(1 tbsp)
• Maple syrup(1 tbsp)
• Garlic(1 clove)

Method

1. 1

   Preheat the oven to 220°C. Peel and cut {Beetroot} into bite-size wedges. Pat {Tofu} dry and tear into rough pieces. Thinly slice {Red Onion}, dice {Cucumber}, chop {Fresh parsley}, and rinse {Quinoa}.

   ~15 min

2. 2

   Toss the {Beetroot} with {Olive oil}, {Salt}, and half the {Black pepper}. Spread on a tray and roast for 25 minutes until tender and lightly caramelized.

   ~25 min

3. 3

   Meanwhile, add the {Quinoa} to a saucepan with 400ml water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes until the grains are tender. Rest off the heat for 5 minutes, then fluff.

   ~20 min

4. 4

   Heat {Olive oil} in a large pan over medium-high heat. Add the {Tofu}, season with {Paprika}, the remaining {Salt}, and the remaining {Black pepper}, and cook for 8 minutes, turning occasionally, until golden on the edges.

   ~8 min

5. 5

   Whisk the {Tahini}, juice of the {Lemon}, {Dijon Mustard}, {Maple syrup}, and grated {Garlic} with 3-4 tbsp water until pourable and smooth.

6. 6

   Divide the {Quinoa} between bowls and toss with the {Arugula}, {Cucumber}, {Red Onion}, roasted {Beetroot}, and golden {Tofu}. Spoon over the tahini dressing and finish with {Fresh parsley}.

   ~2 min